Wednesday, January 31, 2007

I’m sure many of you recognize the lovely green herb above. Yes, it’s oregano, and it’s the main ingredient in my post today for Weekend Herb Blogging, this week hosted by Ulrike from Kuchenlatein.

I first came across this recipefrom Marieke’s Maison Dorré Trifles. It has never occurred to me that cheese cookies can be so simple to make, yet so wonderfully light and fragrant. I added chopped oregano to lend some aroma to these cookies, but this recipe should be versatile enough for other additions like poppy seeds, or even paprika!

1) Whisk together cheese, flour, black pepper and chopped oregano in a bowl2) Rub butter into flour mixture using your fingertips, two knifes or a pastry blender until mixture resembles small peas.3) Add in egg yolk to bind the mixture together, and knead gently 3-4 times.Wrap mixture in cling wrap and refrigerate for 30 mins4) Lightly flour work surface and rolling pin. Roll out dough to about 0.5 cm and cut into your desired shapes.5) Place on a lined baking tray. Place one oregano leave on top and egg wash the surface.6) Bake in a pre-heated 200C for about 15 mins or so, or until light golden brown. Cool and munch away!

*Do use good quality cheese and butter for this recipe. After all, these two are what make up these cookies. I used Parmigiano Reggiano, which imparted a fantastic flavour to the cookies.

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comments:

Angie, they are my kind of cookies!!!!! What a beautiful presentation!A nice co-incidience... I just made a batch, but I fooled around the recipe too much. I used the whole egg (liquid too much, so the cookies turned chewy instead of flaky). And I used parsley which couldn't live up with the cheese. Now I learning from you!

Hi Angie Thanks for sharing this recipe.I have half a bottle of powdered parmesan cheese and was wondering how to use it and this recipe is indeed timely. I wonder if I can substitute oregano with green onions or chives. tia :-)